Blitz the flour, eggs and milk in a jug until smooth using a stick blender. Leave to rest for 20 mins.

Brush a little oil over the base of a crêpe pan, then wipe out with kitchen paper. Put over a medium heat and, once hot, ladle in a large spoonful of the batter, tipping the pan back and forth to coat the base in a thin layer. Cook for 1-2 mins until the edge starts to release from the pan and the pancake looks set, then flip and cook for 1 min more until lightly golden. Transfer to a warm plate and repeat with the remaining batter.

Whisk the soft cheese, cream, sugar and vanilla together into a pillowy mixture that holds its shape. Spoon onto the pancakes, drizzle with the salted caramel, then scatter over the biscuit crumbs, fold up and serve straightaway.